>> Sunday, October 17, 2010
My kids and I love to bake together. It is a fun project for all of us and I love that they get exposure to how things work in the kitchen. Yesterday, we made Pumpkin Chocolate Chip Muffins together. Yummy!
We had a small ornamental pumpkin that was had a little spot that was beginning to rot. So I cut out the tiny rotten spot, cut it in half, and let the kids scrap out the seeds. Then I scraped out the remaining strings that are always more challenging and just require a little more muscle. I baked it for about an hour until soft. Let cool and then peel and puree. We did this part the day before muffin making so that it would be already but you could also just use canned pumpkin if you prefer!
We used a recipe I got from Beyond The Moon Cookbook. I made a few modifications to suit my taste. Feel free to do the same!
Pumpkin Chocolate Chip Muffins Recipe:
1/2 cup softened butter
1/2 cup white sugar
1/4 cup brown sugar
2 large eggs
1 1/2 cup pureed pumpkin
3/4 cup milk
1 cup whole wheat pastry flour
1 1/2 cup unbleaced white flour
1 teaspoon ground cinnamon
1/2 teaspoon of nutmeg
1/2 teaspoon salt
1 tablespoon baking powder
2 ounces chocolate chips
2 ounces white chocolate chips
we didn't have any pecans on hand but I would've thrown in 1/2 cup if we did
Preheat oven to 400 degrees. Grease muffin tin (I used coconut oil for this.)
We beat all the wet ingredients together, then added the dry slowly (which I had already mixed together in a separate bowl). Fold in nuts and chocolate.
Spooned into muffin cups and cooked for about 20 minutes.
Pumpkin Chocolate Chip Muffins make a great seasonal holiday treat to share!
You may also like to read Cranberry Orange Quick Bread Recipe.